Effect of high-oxygen atmospheres on the antioxidant potential of fresh-cut tomatoes

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 15, 2009, Pages 6603-6610

  Odriozola Serrano, Isabel ^a   Oms Oliu, Gemma ^a   Soliva Fortuny, Robert ^a   Martín Belloso, Olga ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Antioxidant potential; Carotenoids; Fresh cut tomato; Minimal processing; Phenolic compounds; Vitamin C

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; CAROTENOID; OXYGEN;

ARTICLE; ATMOSPHERE; CHEMISTRY; DRUG EFFECT; EVALUATION; FOOD HANDLING; METABOLISM; METHODOLOGY; TOMATO;

ANTIOXIDANTS; ASCORBIC ACID; ATMOSPHERE; CAROTENOIDS; FOOD HANDLING; LYCOPERSICON ESCULENTUM; OXYGEN;

LYCOPERSICON ESCULENTUM;

EID: 68249090805     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf900776j     Document Type: Article

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